There are so many names for the cereal grain that you might enjoy at breakfast from time to time. Steel-cut, rolled, instant, quick, old-fashioned oats? The list of adjectives goes on and on, but these foods have one thing in common—they are all oats, and they make for a delicious, hearty breakfast that is sure to keep you full until lunchtime.
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There are so many names for the cereal grain that we enjoy for breakfast. Steel-cut, rolled, instant, quick, old-fashioned the list goes on and on.
What exactly is the difference between them? And if a recipe calls for one, can you replace it with the other? Here's a little oats dictionary for your educational purposes.
Steel-cut oats: the hulled whole grain of the oat cut into two or three pieces
Rolled or old-fashioned oats: the hulled whole grain of the oat steamed and rolled, allowing it to stay fresh longer and cook quicker
Quick oats: oats that are rolled and steamed longer and cut into smaller pieces
Instant oats: quick oats that are rolled and steamed longer and cut into even smaller pieces
When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.
And if you have quick oats, but need rolled oats, don't fret too much. The texture might be slightly different, but not enough to warrant a separate trip to the store. Got all that? Lastly store your oats in a cool, dry place in a tightly closed container to keep them from going rancid.